Today I’m so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.
I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe!
The Perfect Cheesecake Recipe
This cheesecake recipe has been a long time coming.
For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.
Oh, and we are skipping the water bath! I’ve always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you’ll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.
Other tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).
Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)
Use room temperature ingredients
It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.
Take it easy on the eggs
Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.
Don’t open the oven!
I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.
Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.
Free your crust!
Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.
Cool at room temperature before moving to the fridge
I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.
This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.
How to Store Cheesecake
Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.
Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid!).
Can I Freeze Cheesecake?
Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.
To thaw, transfer to the fridge and let it thaw there overnight.
Here’s a great source for more information on freezing cheesecake, including suggestions if you’d like to freeze by the slice.
Other Cheesecake Variations You Might Like:
- Oreo Cheesecake
- Pumpkin Cheesecake
- Chocolate Cheesecake
- Or try something different and serve this cheesecake on an Oreo Crust!
Enjoy!
The BEST Cheesecake Recipe
Ingredients
Graham Cracker Crust¹
- 1 ½ cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese² softened to room temperature (910g)
- 1 cup sugar (200g)
- ⅔ cups sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
Recommended Equipment
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar, 7 Tablespoons butter
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).32 oz cream cheese²
- Add sugar and stir again until creamy.1 cup sugar
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.⅔ cups sour cream, 1 ½ teaspoons vanilla extract, ⅛ teaspoon salt
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.4 large eggs
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
Notes
1) Graham cracker crust
For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.2) Cream cheese
Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.3)Bake time
Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner.4) Cooling cheesecake
I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Brooke Patterson
Hey. I’m making this for my dad’s birthday and he prefers crust-less cheesecake… What suggestions do you have for me concerning bake time? Thanks 🙂
Emily @ Sugar Spun Run
Unfortunately we haven’t tried making this recipe crustless, so we can’t say for sure how the bake time would change 🙁
Michelle Boyle
In the written recipe, it says 50 to 60 minutes to bake. But in the video It says 65 to 75 minutes. I did not watch the video the first two times I made this. So I’m curious, how long are you really supposed to bake it for? It is a wonderful cheesecake recipe. And has been a hit every time I made it.
Sam
Hi Michelle! Sorry for the confusion! The written recipe is correct. 🙂
Vanessa
Huge hit for a birthday! I am so used to working with baking the crust a little first and doing a water bath. This recipe need neither and works exceptionally well!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Vanessa! 🩷
Karen Valenzisi
this is the best cheesecake! I’ve made it several times, each time it is the 1st dessert finished! everyone loves it! I’ve been told “its delicious”
it’s easy to make, no water bath! this is now my go to recipe!
Nancy Davis
I would like to try this in a 5.75” x 14” rectangular tart pan. Do you think this would work?
Emily @ Sugar Spun Run
Hi Nancy! We haven’t tried this, so we can’t say for sure how you would need to alter the recipe for your pan. Make sure you don’t overfill it and keep an eye on it in the oven.
Lisa Sommer
I LOVE how you post the video as well as put notes underneath each section! This is very easy to make and I really appreciate your instructions and extra notes! 5 🌟 for sure!!
Emily @ Sugar Spun Run
We are so happy it’s helpful, Lisa! 🥰
Raija
I love to bake, but have never made a cheesecake before, this was my first try, and was one of the best tasting cheesecakes I have ever had! Turned out perfectly! Thanks for an amazing recipe!
Justin Scherer
Do you think I could double the crust and keep the cooking time the same?
Emily @ Sugar Spun Run
Hi Justin! That should work just fine. Enjoy!
Bert
I want to try this today for a largish birthday party, I have a 9 3/4″ Springform pan, what adjustments should I make?
Emily @ Sugar Spun Run
Hi Bert! That will work, but your bake time will likely need to be decreased. We hope everyone loves it!
Lynn
Amazing! Came out perfect! My first ever cheesecake, I’ll be making this frequently
KD Kittrell
Love all the tips!!! Can’t wait to see how it turns out!!! Thanks
Emily @ Sugar Spun Run
We hope you loved it! 🥰
Cindy
Can this recipes be halved?
Emily @ Sugar Spun Run
Yes! Just adjust your bake time accordingly 😊
Karen Kosoff
Great instructional video along with detailed recipe instructions. Probably best cheesecake I’ve eaten and will now be a family favorite dessert. Thank you!
Emily @ Sugar Spun Run
We are so happy it was helpful, Karen! Enjoy 😊
Lilly
Wayyyyy too little sugar. Had to drown this in whipped cream just to dilute the taste of the sour cream. I recommend adding about 1/4 cup more of sugar, and a little less than the full amount of sour cream.
Julie
I used to make the famous Dinah Shore cheesecake but made this for Christmas 2024 and it is soooooo much better. This is definitely 5 star! So creamy, moist and delicious. I followed the recipe exactly and it was perfect. I used the measuring cup to push the crust up the sides but I didn’t get it as far up as the picture shows and it was still perfectly delicious and held together nicely. I will make this recipe for years to come! Thank you for sharing!
Jenna
this is the first cheesecake I have ever made, and it turned out perfect! I did need to bake it about 70 minutes total. I don’t think I would change anything. The family was impressed
Emily @ Sugar Spun Run
Yay! Thanks for trying our recipe, Jenna 🥰
Kim
Can you add cookie butter to this recipe ?
Emily @ Sugar Spun Run
Hi Kim! We haven’t tried it, but we think it could work. We would probably mix a little bit of batter and cookie butter together and then ribbon it through the cheesecake.